Serves: 8
Total Calories: 214
Thaw pastry shell about 20 minutes. Preheat oven to 375°. Toss shrimp with lemon juice and let stand 5 minutes drain.
In a medium bowl, beat eggs. Stir in half-and-half, cornstarch, salt, dill weed, and pepper until smooth.
In pastry shell, layer in order, half of the cheese, half of the green onions, all of the shrimp, remaining green onions and cheese. Slowly pour egg mixture over cheese. Sprinkle paprika over the top.
Bake 40 to 45 minutes until outer edges are set and a knife inserted 1 inch from edge comes out clean, but center is still soft. Cool on a wire rack at least 20 minutes before cutting into wedges.
Serve warm with lemon. Or, cool, cover, and refrigerate until ready to serve. Serve cold or reheat in a preheated 300° oven 15 minutes.
HAM QUICHE: Substitute 1 1/4 cups diced ham for the shrimp. Omit lemon juice, dill weed, and lemon wedges. Add 1 teaspoon prepared mustard to the egg mixture. Garnish with herb sprigs.
This Seafood Quiche recipe is from the Tasty Tidbits Cookbook. Download this Cookbook today.
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